Step 1: Make the Dough Base: In a medium pot, combine 1 cup water, 6 tablespoons butter, ¼ cup sugar, and ½ teaspoon salt. Place over medium heat and bring to a rolling boil. Remove from heat, then immediately stir in 1 cup flour until it forms a smooth dough ball. Return to low heat for 30 seconds, stirring to cook out the raw flour taste.

Step 2: Cool and Mix in Eggs: Transfer the dough to a stand mixer fitted with a paddle attachment. Let it cool for a minute so the eggs don’t scramble. Beat in 3 eggs, one at a time, followed by 1 teaspoon vanilla. If the dough looks stiff instead of silky, add half or all of a 4th egg until glossy and pipeable.

Step 3: Heat the Oil: Fill a deep pot with vegetable oil, at least 2 inches deep. Using a candy thermometer, heat to 350°F (175°C). Keep the oil steady so the churros cook evenly without burning.

Step 4: Pipe the Churros: Spoon the dough into a piping bag fitted with a star tip. Pipe 3–4 inch strips directly into the hot oil, cutting the ends with scissors. Fry only a few at a time.

Step 5: Fry Until Golden: Cook churros about 90 seconds per side, turning as needed until puffed and golden brown. Drain briefly on paper towels.

Step 6: Coat and Serve: Roll warm churros in a cinnamon-sugar mix. Serve immediately with optional chocolate dipping sauce.